Bake cake in a shallow pan or cookie sheet.
Recipe for raspberry icing:
1 box of Wilton Whipped Icing
1 cup cold water
2 tablespoons raspberry icing fruit or 1 tablespoon raspberry extract
electric pink food coloring
Place whipped icing ingredients in missing bowl according to instructions on box; adding icing fruit before whipping . While whipping, add electric pink food coloring until the icing becomes a bright pink. Place whipped icing into a pastry bag with a round tip(#12).
Recipe for chocolate almond ganache:
8 ounces real dark chocolate, chopped
1/3 cup heavy whipping cream
¼ cup toasted almonds, finely chopped
pinch of salt
In a microwave safe bowl, mix cream and chocolate together. Melt in small increments and stir until smooth. Add almond pieces and salt. Place chocolate almond mixture into a plastic pastry bag. Cut tip of bag to make a small opening.
Using a 1 5/8" round cutter, cut cake rounds. Pipe a thin layer of raspberry icing in to the bottom of the tube. Then pipe a thin layer of raspberry filling. Gently push a cake round on top of filling then pipe a layer of ganache. Repeat layers as necessary to fill the tube. Pipe a spiral of raspberry icing on top and garnish with a fresh raspberry.
Note: Mini cupcakes can be used instead of cake rounds. Press cupcake between the palm of your hand to make a flatten disc shape.